Firstly, peel radish, mango and red onion. Cut the radish into small slices. Do the same thing to mango. Cut red onion in slices as well. Then, you need to cut these ingredients into straws. All of them should have approximately the same size.
Break the walnuts into big pieces. Caramelize the walnuts by adding some water and sugar to a pan.
Drain the chickpeas and rinse them with some water. Dab dry with a paper towel. Take a medium bowl and add chopped green onion, chopped cilantro, cut and peeled avocado, chickpeas, salt, and pepper. Squeeze the juice from one lime. Smash up all the ingredients with a fork or potato masher. Flavor with salt and pepper.
Take a small bowl, whisk the water and ground flaxseeds together and set aside. Combine the walnuts and onion in a food processor.
Start by taking two cups of water and adding your sugar. Simmer and stir until all the sugar is completely dissolved.
Place sugar cube in the bottom of a rock glass. Add a few dashes of Angostura bitters until the cube is soaked.
Put cashew nuts into a blender and grind them. Grind them for a short time and then separate the nuts with your hands. Shake them and continue to grind again.
Add callaloo, ice, lemon juice, ginger, honey, and water to your blender. Blend for about 5 seconds.
Preheat the oven to 350 degrees. Lay several carrots in a cast iron baking pan. Cut off the ends, but do not worry about peeling. Layer split chicken breasts on top.